Our Best Anchovy Recipes Deliver Deep, Rich Umami Flavor

The little fish adds a briny, satisfying kick to all kinds of dishes

Whether they're the star of a dish or the unexpected secret ingredient, anchovies make a flavorful, briny, savory addition to all kinds of dishes. There are so many different ways to enjoy the little fish: if you can get your hands on fresh anchovies, try deep-frying, marinating, or grilling them; pick up a container of already marinated anchovies, such as Spanish boquerones, for an elegant tapa or salad topping; or sneak the oil-cured fillets into everything from pasta to steak—it'll have all your guests asking "What did you put in this?"; or if you're anchovy-shy, start with a tube of anchovy paste and add a bit to salad dressing, pasta, pizza, or soup for an indefinable salty tang. Whichever form of anchovies you choose to work with in the kitchen, it's the best kind of lily-gilder. Here, our best anchovy recipes that all have that certain je ne sais quoi.

Turkish Steamed Anchovies and Tomatoes (Hamsi Bugulama)
Turkish Steamed Anchovies and Tomatoes (Hamsi Bugulama)
Bugulama can be soupy, saucy or dry; cooked on the stovetop or in the oven; spare and simple, little more than fish poached on the bone with parsley and garlic, or lush with juicy tomatoes and lots of freshly churned Black Sea butter. Get the recipe for Turkish Steamed Anchovies and Tomatoes (Hamsi Bugulama) »Matt Taylor-Gross
Marinated Anchovies with Candied Citrus, Pickled Raisins, and Chile
Marinated Anchovies with Candied Citrus, Pickled Raisins, and Chile
Chef Giorgia Goggi, a self-­proclaimed anchovy lover, marinates her own fillets and sun-dries raisins from local grapes to make this delicate sweet-sour dish. Store-bought marinated anchovies work perfectly well, and when they're soaked in the dish's pickling liquid, even grocery-store raisins will take on a juicy plumpness. Get the recipe for Marinated Anchovies with Candied Citrus, Pickled Raisins, and Chile »Eva Kolenko
Pecorino, Parsley, and Anchovy Sandwiches
Pecorino, Parsley, and Anchovy Sandwiches
This crusty sandwich only calls for a handful of ingredients—pecorino, parsley, and anchovy—but has big flavors. Get the recipe for Pecorino, Parsley, and Anchovy Sandwiches »Michelle Heimerman
Little Gem Lettuces with Marinated Anchovies and Bottarga
little gem lettuce
Bottarga, a cured mullet roe available at specialty fish markets and gourmet shops, adds a cheesy-tasting umami to everything it garnishes. Get the recipe for Little Gem Lettuces with Marinated Anchovies and Bottarga »Jenny Huang
Pissaladière
Pissaladiere
The layer of onions on a proper pissaladière should be half as thick as the crust. The sweetness contrast nicely with the briny anchovy fillets and niçoise olives on top. Get the recipe for Pissaladière »Matt Taylor-Gross
Fried Anchovy-Stuffed Zucchini Blossoms
Fried Anchovy-Stuffed Zucchini Blossoms
Light and airy, with a subtle squash flavor, zucchini blossoms are wonderful to cook; they make a flavorful, delicate appetizer when stuffed with salty anchovies and fried. Since the blossoms have a short shelf life, use them within a day of purchasing. Be sure to remove the stamens before working with them. This recipe first appeared in our June/July issue along with Sophie Brickman's story "Feast for Life." Get the recipe for Fried Anchovy-Stuffed Zucchini Blossoms »Landon Nordeman
Classic Spaghetti Puttanesca
plate of pasta puttanesca and a glass of red wine
Rumor has it that pasta puttanesca–literally "whore's pasta"–was a quick and easy dinner of choice among Neapolitan working ladies, but the dish's salacious history is unlikely. Get the recipe for Classic Spaghetti Puttanesca »Matt Taylor-Gross
Lamb Chops with Mint Salsa Verde
Lamb Chops with Mint Salsa Verde
Salsa verde, a Mediterranean condiment flavored with anchovies, capers, and herbs, partners nicely with seared, medium-rare lamb chops. Get the recipe for Lamb Chops with Mint Salsa Verde »Thomas Payne
Crab Gratin with Anchovies and Västerbotten Cheese
Crab Gratin with Anchovies and Västerbotten Cheese
This Swedish gratin of shredded crabmeat is traditionally made using Västerbotten, a salty aged cows' milk cheese, but parmesan works well as a substitute. Get the recipe for Crab Gratin with Anchovies and Västerbotten Cheese »Penny de los Santos
Grilled Octopus with Chickpeas, Tomatoes and Anchovy Vinaigrette
Grilled Octopus with Chickpeas, Tomatoes and Anchovy Vinaigrette
Tacolicious owner Sara Deseran first discovered this smoky salad, from Neil Fraser of LA's Redbird, while cooking at the annual Sabores San Miguel festival in Mexico. The trick to getting tender, flavorful octopus is boiling it first, then marinating and grilling it. Get the recipe for Grilled Octopus with Chickpeas, Tomatoes and Anchovy Vinaigrette »Farideh Sadeghin
Spaghetti with Anchovy Garlic Sauce
Spaghetti with Anchovy Garlic Sauce
Anchovy paste adds umami punch to an elemental garlic-and-butter sauce that's perfect tossed with a thin pasta like spaghetti. Get the recipe for Spaghetti with Anchovy Garlic Sauce »Helen Rosner
Pan Bagnat (Provençal Tuna Sandwich)
Pan Bagnat (Provençal Tuna Sandwich)
Packed with tomatoes, local bell peppers, black niçoise olives, anchovies and tuna, pan bagnat is basically a salade niçoise on crusty bread. Get the recipe for Pan Bagnat (Provençal Tuna Sandwich) »Todd Coleman
Caesar Salad
Caesar Salad
This classic salad is easy to make from scratch at home. Get the recipe for Caesar Salad »Todd Coleman
Olive Oil-Braised Vegetables
Olive Oil-Braised Vegetables
This flavorful mix of broccoli, cauliflower, zucchini, and potatoes is braised in olive oil that's been infused with rosemary, chile flakes, lemon, and anchovies. Get the recipe for Olive Oil-Braised Vegetables »Todd Coleman
Bistecca alla Fiorentina with Watercress and Pistachio Salad
Bistecca alla Fiorentina with Watercress and Pistachio Salad
Modeled after the famed Tuscan porterhouse, which in Italy is most often served in hefty cuts for sharing, this slightly more petite version comes together quickly, easily, and affordably for dinner at home. The simple seasonings of fresh garlic, salt, olive oil, and some hidden anchovies for umami are slicked on using a pastry brush at the end of cooking. Get the recipe for Bistecca alla Fiorentina with Watercress and Pistachio Salad »Jenny Huang
Cannellini Bean Salad with Radicchio and Celery
Cannellini Bean Salad with Radicchio and Celery
For this winter bean salad, a zippy vinaigrette adds brightness to crisp radicchio and celery. Get the recipe for Cannellini Bean Salad with Radicchio and Celery »Ryan Liebe
Slow-Roasted Pork Shoulder with Parsley Bagna Cauda
Slow-Roasted Pork Shoulder with Parsley Bagna Cauda
This hearty pork roast, rubbed with coriander, thyme, and allspice, gets a shot of brightness from a vinegary herb bagna cauda. Get the recipe for Slow-Roasted Pork Shoulder with Parsley Bagna Cauda »William Hereford
Salmon Niçoise Salad with Garlic-Herb Dressing
Salmon Niçoise Salad with Garlic-Herb Dressing
Inspired by the French classic, this composed salad is an absolute riot of flavors, textures, and colors. Get the recipe for Salmon Niçoise Salad with Garlic-Herb Dressing »Jenny Huang
Roast Chicken Pan Bagnat with Olive Tapenade and Goat Cheese
Roast Chicken Pan Bagnat with Olive Tapenade and Goat Cheese
This hearty twist on the classic Provençal pressed sandwich pan bagnat combines black olive tapenade, goat cheese, roasted chicken, and thinly sliced vegetables. Make it at least two to three hours before you plan to serve it to really let the flavors marry. Get the recipe for Roast Chicken Pan Bagnat with Olive Tapenade and Goat Cheese »Matt Taylor-Gross
Mallorcan Red Pepper Tart (Coca Mallorquina)
Mallorcan Red Pepper Tart (Coca Mallorquina)
Marinated and roasted red peppers top a crunchy, olive oil-rich crust in this Mallorcan red pepper tart, also known coca mallorquina, from chef Fabio Trabocchi. Get the recipe for Mallorcan Red Pepper Tart (Coca Mallorquina) »Matt Taylor-Gross
Stuffed Cherry Peppers (Peperoni con Acciughe)
Stuffed Cherry Peppers (Peperoni con Acciughe)
Capers, tuna, and anchovies balance the heat in these small, stuffed cherry peppers. Get the recipe for Stuffed Cherry Peppers (Peperoni con Acciughe) »Todd Coleman
Spaghettata di Mezzanotte (Pasta with Anchovies, Capers, and Tomato Sauce)
Spaghettata di Mezzanotte
The after-party Italian tradition of spaghettata di mezzanotte—"midnight spaghetti"—gave birth to this lusty pasta dish tossed with anchovies, capers, tomatoes, and garlicky bruschetta crumbs. Get the recipe for Spaghettata di Mezzanotte (Pasta with Anchovies, Capers, and Tomato Sauce) »Eilon Paz
Schnitzel à la Holstein
Schnitzel à la Holstein
The crisp-fried veal topped with luscious egg, salty anchovies, and capers is a brilliant study in contrasting flavors and textures. Get the recipe for Schnitzel à la Holstein »Todd Coleman